Toasted Orzo Chicken Soup

I love soup!  There is something so easy and comforting when soup is on the menu for dinner.  It warms the belly and the soul.

This recipe is one of those great year round soups, because it is toasty and warm for Winter, but uses great vegetables you can find in your garden during the Summer. Enjoy!

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Toasted orzo chicken soup ingredients

• 1 32 ounce container  (4 cups) chicken stock

• 1 pound skinless, boneless chicken breast pieces or tenders

• 2 tablespoons butter

• 3/4 cup orzo pasta

• 2 tablespoons extra-virgin olive oil (EVOO)

• 1 small zucchini, finely chopped

• 1 carrot, finely chopped

• 1/2 small red bell pepper, finely chopped

• 2 shallots or 1 small onion, finely chopped

• 2 cloves garlic, finely chopped

• Salt and pepper

• 1 ounce peas

• 1/4 cup finely chopped flat-leaf parsley

• 2 teaspoons grated lemon peel

directions

1. In a medium pot, bring the chicken stock and chicken to a simmer. Lower the heat and poach the chicken for 12 minutes.
2. Heat a dutch oven or soup pot over medium heat. Add the butter to melt. Add the orzo and cook, stirring, until deeply toasted, 3 to 5 minutes. Transfer to a plate.
3. Add the EVOO, 2 turns of the pan, to the dutch oven. Add the zucchini, carrot, bell pepper, shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 7 to 8 minutes. Return the orzo to the pot.
4. Remove the chicken from the stock. Skim and discard the fat from the stock; transfer the stock to the dutch oven. Chop, dice or shred the chicken and add to the soup with 2 cups water. Bring the soup to a boil and cook until the orzo is just tender, 5 minutes. Add the peas during the last minute of cooking. Turn off the heat; stir in the parsley and lemon peel. Serve immediately.